Spray a 4-quart crock-pot with cooking spray. Add the chicken and marinara sauce to the pot.

In a saute pan, add the olive oil and heat over medium heat. Add the onion and cook for three minutes, or until softened. Add the bell pepper and cook for another two minutes. Add the garlic and Italian seasoning and cook for an additional two minutes or until very fragrant. Season with salt and pepper as desired.

Add the sauteed mixture to the crock-pot and give everything a stir to combine. Add the lid to the pot and turn it on to the low setting. Cook for 4 hours on low.

To serve, top each bun with a portion of the mixture and sprinkle each serving with Parmesan, and then add a slice of Provolone as well. For added flavor, run the sandwiches (open-faced) under the broiler for a minute to brown and toast the Provolone on top. Serve immediately.

In a bowl, combine the tuna, saltines, eggs, 1/4 cup milk, onion, parsley, worcestershire and salt and pepper. Mix together well. Add more milk, if needed, to give the mixture a moist meat-loaf like consistency.

Heat oil to medium heat in a non-stick skillet. Shape the tuna mixture into six patties, and pan-fry over medium heat until both sides are nicely browned- about 4 minutes per side. Hold finished patties in a 200ºF oven while cooking the rest.

Brown ground beef in a large pot over medium-high heat. Drain any grease. Add onion, bell pepper, and carrots to the pot. Cook for about 3 minutes, or until onions have softened.

Add stewed tomatoes, breaking up the larger pieces of tomato with a wooden spoon. Add barbecue sauce and bring to a boil. Reduce the heat to low, cover, and simmer for about 20 minutes.

Sloppy joe can be served up at this point or simmered gently until needed. The longer it simmers, the more flavorful it will be. Sloppy joes are actually best made ahead of time and reheated. This also freezes very well for several months, and holds nicely in a crock-pot. Doubles and triples easily as well.

Recipe courtesy Rachael Ray Serving Size : 4 1/3 pound thinly sliced prosciutto di Parma8 thin slices chewy — crusty Italian bread from a large loaf1 jar roasted red peppers — (16-ounce) drained well1 pound fresh mozzarella — sliced Extra-virgin olive oil — for drizzlingPreheat a grill pan or large nonstick griddle over medium to medium high heat. Build your sandwiches: place 2 or 3 slices of prosciutto on 1 piece of bread. Top with an even layer of roasted pepper and an even layer of sliced mozzarella, top with another slice of bread. Drizzle the tops of your assembled sandwiches with extra-virgin olive oil. Place the olive oil coated bread face down on the grill or griddle and drizzle the opposite side with additional extra-virgin olive oil. Weight the sandwiches down with a tin foil covered brick or a heavy skillet filled with a sack of flour or heavy canned goods. Press the sandwiches 2 or 3 minutes on each side, then serve immediately.